FORM 4.

1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: Read each of the questions in the left-hand column of the chart.
Please check the appropriate box of your answer to the questions
below.
BASIC COMPETENCIES
CAN I…? YE NO
S
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Participate in workplace meetings and discussions 
I
1.2 Work in a team environment  N
C
L
1.3 Practice career professionalism  U
D
1.4 Practice occupational health and safety procedures  E

T
2. WORK IN A TEAM ENVIRONMENT H
2.1 Describe team role and scope E

2.2 Identify own role and responsibility within team 

2.3 Work as a team member 

3 PRACTICE CAREER PROFESSIONALISM

3.1 Integrate personal objectives with organizational goals 

3.2 Set and meet work priorities 

3.2 Maintain professional growth and development 

4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURE

4.1 Identify hazards and risks 

4.2 Evaluate hazards and risks 

4.3 Control hazards and risks

4.4 Maintain OHS awareness 

COMMON COMPETENCIES
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1.1 Seek information on the industry

1.2 Update industry knowledge

2. OBSERVE WORKPLACE HYGIENE PROCEDURES

2.1 Follow hygiene procedures 


2.2 Identify and prevent hygiene risks

3. PERFORM COMPUTER OPERATION

3.1 Plan and prepare for task to be undertaken 

3.2 Input data into computer 

3.3 Access information using computer 

3.4 Produce/output data using computer system 

3.5 Maintain computer equipment and systems 

4. PERFORM WORKPLACE AND SAFETY PRACTICE


4.1 Follow workplace procedures for health, safety and security
practices

4.2 Deal with emergency situations


4.3Maintain safe personal presentation standards

5. PROVIDE EFFECTIVE CUSTOMERS SERVICE


5.1 Greet customer


5.2 Identify customer needs


5.3 Deliver service to customer

5.4 Handle queries through telephone, fax machine, internet 

and email

5.5 Handle complaints, evaluation and recommendations

CORE COMPETENCIES
1. CLEAN AND MAINTAIN KITCHEN PREMISES

1.1 Clean, sanitize and store equipment 

1.2 Clean and sanitize premises 

1.3 Dispose of waste 

2. PREPARE STOCKS, SAUCES AND SOUPS 

2.1 Prepare stocks, glazes and essences required for menu items 

2.2 Prepare soups required for menu items 

2.3 Present soups required for menu items 

2.4 Store and reconstitute stocks, sauces and soups 

3. PREPARE APPETIZER 

3.1 Perform Mise’ en place 

3.2 Prepare a range of appetizers 

3.3 Present a range of appetizers 

3.4 Store appetizers 

4. PREPARE SALAD AND DRESSINGS 

4.1 Perform Mise en place 

4.2 Prepare a variety salads and dressing 

4.3 Present a variety of salads and dressings 

4.4 Store salads and dressings 

5. PREPARE SANDWICHES 

5.1 Perform mise-en -place 

5.2 Prepare a variety of sandwiches 

5.3 Present a variety of sandwiches 

5.4 Store sandwiches 

6. PREPARE MEAT DISHES

6.1 Perform Mise en place 
6.2 Cook meat cuts for service 
6.3 Present meat cuts for service 
6.4 Store meat 
7. PREPARE VEGETABLE DISHES
7.1 Perform Mise en place 
7.2 Prepare vegetable dishes 
7.3 Present vegetable dishes 
7.4 Store vegetables dishes 
8. PREPARE EGG DISHES
8.1 Perform Mise en place 
8.2 Prepare and cook egg dishes 
8.3 Present egg dishes 
8.4 Store egg dishes 
9.PREPARE STARCH DISHES
9.1 Perform Mise en place 
9.2 Prepare starch dishes 
9.3 Present Starch dishes 
9.4 Store Starch dishes 
10. PREPARE POULTRY AND GAME DISHES
10.1 Perform mise en place 
10.2 Cook poultry and game dishes 
10.3 Plate/present poultry and game dishes 
10.4 Store poultry and game 
11. PREPARE SEAFOOD DISHES 
11.1 Perform mise en place 
11.2 Handle fish and seafood 
11.3 Cook fish and shellfish 
12. PREPARE DESSERTS
12.1 Perform mise en place 
12.2 Prepare desserts and sweet sauce 
12.3 Plate/Present desserts 
12.4 Store desserts 

13. PREPARED FOODS PACKAGE

13.1 Select packaging materials 
13.2 Package food 
 Evidences/Proof of Current Competencies

Form 4.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current competencies Proof/Evidence Means of

validating
BASIC COMPETENCIES:
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Participate in workplace meetings Certificate of Interview/Demo
and discussions achievement
1.2 Work in a team environment Certificate of Interview/Demo
achievement
1.3 Practice career professionalism Certificate of Interview/Demo
achievement
1.4 Practice occupational health and Certificate of Interview/Demo
safety procedures achievement
2.WORK IN A TEAM ENVIRONMENT
2.1 Describe team role and scope Certificate of Interview/Demo
achievement

2.2 Identify own role and Certificate of Interview/Demo

responsibility within team achievement

2.4 Work as a team member Certificate of Interview/Demo

achievement
3 PRACTICE CAREER PROFESSIONALISM

3.3 Integrate personal objectives Certificate of Interview/Demo

achievement
with organizational goals
3.2 Set and meet work priorities Certificate of Interview/Demo
achievement

3.4 Maintain professional growth Certificate of Interview/Demo

achievement
and development
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURE
4.1 Identify hazards and risks Certificate of Interview/Demo
achievement
4.2 Evaluate hazards and risks Certificate of Interview/Demo
achievement
4.3 Control hazards and risks Certificate of Interview/Demo
achievement
4.4 Maintain OHS awareness Certificate of Interview/Demo
achievement
COMMON COMPETENCIES
1 DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1.1 Seek information on the industry Certificate of Interview/Demo
achievement
Certificate of Interview/Demo
1.2 Update industry knowledge
achievement
2. OBSERVE WORKPLACE HYGIENE PROCEDURES
2.1 Follow hygiene procedures Certificate of Interview/Demo
achievement
Certificate of Interview/Demo
2.2 Identify and prevent hygiene risks
achievement
3. PERFORM COMPUTER OPERATION
3.1Plan and prepare for task to be Certificate of Interview/Demo
undertaken achievement
3.3 Input data into computer Certificate of Interview/Demo
achievement
3.3 Access information using Certificate of Interview/Demo
computer achievement
3.4 Produce/output data using Certificate of Interview/Demo
computer system achievement
3.5 Maintain computer equipment Certificate of Interview/Demo
and systems achievement
4. PERFORM WORKPLACE AND SAFETY PRACTICES
Certificate of Interview, Demo
4.1 Follow workplace procedures for
achievement
health, safety and security practices

Certificate of Interview, Demo

4.2 Deal with emergency situations
achievement
Certificate of Interview, Demo
4.3 Maintain safe personal
achievement
presentation standards

5. PROVIDE EFFECTIVE CUSTOMERS SERVICE

Certificate of Interview/Demo
5.1 Greet customer
achievement
Certificate of Interview/Demo
5.2 Identify customer needs
achievement
Certificate of Interview/Demo
5.3 Deliver service to customer
achievement
5.5 Handle queries through Certificate of Interview/Demo
telephone, fax machine, internet achievement
and email
 Certificate of Interview/Demo
5.5 Handle complaints, evaluation
achievement
and recommendations

Note:
In reviewing the documents submitted by the prospective Trainee, the
following should be considered:
1. Authenticity of the document
2. Date acquired
3. Standing of the company/employer who issued the certificate

Identifying Training Gaps

Form 4.3 Summary of Current Competencies Versus Required Competencies

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
BASIC COMPETENCIES:
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Clean, sanitize, and store 1.1 Clean, sanitize,
equipment and store equipment
1.2 Clean and sanitize 1.2 Clean and
premises sanitize premises
1.3Handle waste and linen 1.3Handle waste and
linen
2. PREPARE STOCKS, SAUCES AND SOUPS
2.1 Prepare stocks, glazes 2.1 Prepare stocks,
and essences required for glazes and
menu items essences required
for menu items
2.2 Prepare soups required 2.2 Prepare soups
for menu items required for menu
items
2.3 Present soups required 2.3 Present soups
 for menu items required for menu
items
2.4 Store and reconstitute 2.4 Store and
stocks, sauces and soups reconstitute
stocks, sauces and
soups

3. PREPARE APPETIZER
3.1 Perform Mise’ en place 3.1 Perform Mise’ en
place
3.2 Prepare a range of 3.2 Prepare a range of
appetizers appetizers
3.3 Present a range of 3.3 Present a range of
appetizers appetizers
3.4 Store appetizers 3.4 Store appetizers
4. PREPARE SALAD AND DRESSINGS
4.1 Perform Mise en place 4.1 Perform Mise en
place
4.2 Prepare a variety salads 4.2 Prepare a variety
and dressing salads and
dressing

4.3 Present a variety of salads 4.3 Present a variety

and dressings of salads and
dressings

4.4 Store salads and 4.4 Store salads and

dressings dressings
5. PREPARE SANDWICHES

5.1 Perform mise-en -place 5.1 Perform mise-en

-place
5.2 Prepare a variety of 5.2 Prepare a variety
sandwiches of sandwiches

5.3 Present a variety of 5.3 Present a variety

sandwiches of sandwiches
5.4 Store sandwiches 5.4 Store sandwiches
6. PREPARE MEAT DISHES
6.1 Perform Mise en place 6.1 Perform Mise en
place
6.2 Cook meat cuts for 6.2 Cook meat cuts
service for service
6.3 Present meat cuts for 6.3 Present meat cuts
service for service
6.4 Store meat 6.4 Store meat
7. PREPARE VEGETABLE DISHES
7.1 Perform Mise en place 7.1 Perform Mise en
place
7.2 Prepare vegetable dishes 7.2 Prepare vegetable
dishes
7.3 Present vegetable dishes 7.3 Present vegetable
dishes
7.4 Store vegetables dishes 7.4 Store vegetables
dishes
8. PREPARE EGG DISHES
8.1 Perform Mise en place 8.1 Perform Mise en
place
8.2 Prepare and cook egg 8.2 Prepare and cook
dishes egg dishes
8.3 Present egg dishes 8.3 Present egg
dishes
8.4 Store egg dishes 8.4 Store egg dishes
9.PREPARE STARCH DISHES
9.1 Perform Mise en place 9.1 Perform Mise en
place
9.2 Prepare starch dishes 9.2 Prepare starch
dishes
9.3 Present Starch dishes 9.3 Present Starch
dishes
9.4 Store Starch dishes 9.4 Store Starch
dishes
10. PREPARE POULTRY AND GAME DISHES
10.1 Perform mise en place 10.1 Perform mise en
place
10.2 Cook poultry and game 10.2 Cook poultry
dishes and game dishes
10.3 Plate/present poultry 10.3 Plate/present
and game dishes poultry and game
dishes
10.4 Store poultry and game 10.4 Store poultry
and game
11. PREPARE SEAFOOD DISHES

11.1 Perform mise en place 11.1 Perform mise en

11.2 Handle fish and seafood
11.3 Cook fish and shellfish
12. PREPARE DESSERTS
12.1 Perform mise en place
12.2 Prepare desserts and
sweet sauce
12.3 Plate/Present desserts
12.4 Store desserts
13.PACKAGE PREPARED FOODS
place
11.2 Handle fish and
seafood
11.3 Cook fish and
shellfish
12.1 Perform mise en
place
12.2 Prepare desserts
and sweet sauce
12.3 Plate/Present
desserts
12.4 Store desserts
13.1 Select packaging 13.1 Select packaging
materials materials
13.2 Package food 13.2 Package food
 Form No. 4.4: Training Needs

Training Needs Module Title/Module of

Instructions
(Learning Outcomes)

1.CLEANING AND MAINTAINING

KITCHEN PREMISES
1.1 Clean, sanitize and store equipment
1.2 Clean and sanitize premises
1.3 Dispose of waste
2. PREPARING STOCKS, SAUCES
AND SOUPS
2.2 Prepare soups required for menu
items
2.3 Prepare soups required for menu
items
2.4 Store and reconstitute stocks,
sauces and soups
3. PREPARING APPETIZER

3.1 Perform Mise’ en place

3.2 Prepare a range of appetizers
3.3 Present a range of appetizers
3.4 Store appetizers
4.PREPARING SALAD AND
DRESSINGS
4.1 Perform Mise en place
4.2 Prepare a variety salads and
dressing

4.3 Present a variety of salads and

dressings

4.4 Store salads and dressings

5.PREPARING SANDWICHES
5.1 Perform mise-en -place
5.2 Prepare a variety of sandwiches

5.3 Present a variety of sandwiches

5.4 Store sandwiches
6. PREPARING MEAT DISHES
6.1 Perform Mise en place
6.2 Cook meat cuts for service
6.3 Present meat cuts for service